Recipe of Arroz negro

Close to the paella, the rice during cooking, takes its black color by absorbing the cuttlefish ink, essential ingredient of this recipe. The cuttlefish ink also gives it all its unique aromas which, combined with squid and / or cuttlefish, make this dish emblematic of Spanish gastronomy a generous dish with Mediterranean flavors.   

Serves 4: - 400 g round rice paella
- 700 g medium-sized squid or 700 g squid and cuttlefish assortment with ink
if you buy them without ink, count two tablespoons of cuttlefish ink
- 12 gambas
- 1 or 2 peppers of Cayenne or Espelette (optional)
- 1 beautiful onion or 2
- 2 to 3 cloves of garlic according to your taste
- Salt
- Olive oil
- 1 lemon    

Realization of the recipe In a paella dish heat the oil , cook the prawns in the paella dish until they turn pink then set aside.
Sauté chopped onion and garlic.
Meanwhile, bring to the boil water (3 times the volume of rice) and dilute stirring the cuttlefish ink.
When the onions and garlic become transparent incorporate the squid, cuttlefish cleaned and cut into strips. After a few minutes of cooking over medium heat, pour the rice, the chilli, stir the time that it gilds and impregnates the juice. Water with water and ink. Add salt.
On a low heat, cook for about 20 minutes without covering.
The rice must have absorbed the liquid. 10 minutes before the end add the prawns.
Leave to rest for 5 minutes then before serving with the lemon arrange in neighborhood around the dish.    



>>>>> Find all our tips around the paella.